Day 6 - Swedish Meatballs

Ten ounces of hamburger and 10 ounces of pork sausage. Excuse me, but where do you specifically buy 10 ounces of ground meat? A butcher shop, yes but for most of us these are bought in a 1 pound package, as I have done. So thanks to Gemini I have made this successfully with 32 ounces total of meat compared to 20 ounces of meat, as in the recipe. After grating the onion I decided to wring out the juice instead of using it with the bread. I wrung out about ½ cup or so of onion juice, which was a bit excessive. I then added the onion with the bread and added ½ cup of milk, stirred all together and left this to marinade for 10 minutes. Add the remaining ingredients first to the bread/onion mix before adding the meats. This ensures that there isn’t an overload of spice for one meatball but not the next and on and on. The 2 pounds of meat made 36 meatballs which I now have firming up in the fridge. Fast forward….yummy! Decided to go with Rigatoni with the meatballs and this is wondrous! The meatballs are so soft and delicious, and the sauce is stunning. Noshing now, more later! So tender, so creamy, so fantastic! Another hit from Nagi!